HOMINY AND SQUASH SALAD

Hominy and Squash Salad image

Provided by Molly O'Neill

Categories weekday, salads and dressings, side dish

Time 30m

Yield 6 cups

Number Of Ingredients 10

Ingredients

1 medium-size butternut squash
2 cups water
2 cups canned hominy, drained
1 medium-size red bell pepper, cored, seeded and minced
1/2 teaspoon chili powder
1/4 teaspoon Tabasco sauce
1/2 teaspoon salt
2 tablespoons olive oil
1/4 cup fresh coriander leaves
1/4 cup fresh minced scallions

Steps:

Peel the squash and cut into1/2-inch dice. Place in a saucepan with the water and steam for 5 minutes until soft, but not mushy. Remove, drain and cool.
Combine the hominy, minced pepper and the cooked squash. Add the chili powder, Tabasco sauce and salt, and cool the mixture for one hour in the refrigerator. Stir in the oil, coriander leaves and scallions. If well covered and refrigerated, the salad will keep for up to one week. It can be served cold, or reheated in a skillet.

Nutrition Facts : @context http, Calories 188, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 8 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 599 milligrams, Sugar 6 grams